A new spin on ramen noodles – Chicken Thai Noodle Bowls! Ramen noodles and stir-fry veggies tossed in a quick & easy peanut sauce and topped with chopped peanuts and green onions. Bye bye boring ramen, hello easy dinner!
Did you ever have ramen noodle days? Meaning, the days (weeks, months, years) when you were broke as a joke and survived mainly on ramen noodles?
I married my husband when we were both in college and then he went onto law school, and we had a couple of kids by then. Making it many years of us being poor students. We had our fair share of ramen noodles for dinner!
At least once a week, my two little guys request ramen noodles for lunch or dinner. When I make it for them, I always sneak some bites in. Nostalgia or not, those noodles are yummy! 😉
I’m also a huge Thai food fan. My husband and I have been getting take-out from a tiny Thai food place down the street every Friday night for years. Every. Friday. Night. Obsessed much?!
I just love the Thai flavors! Peanut sauces are one of my favorites. I love how quick and easy the peanut sauce is on these noodles. From start to finish, this dish probably takes 20 minutes or less to throw together. This would make a quick lunch too. The flavors are so delicious, you will love this new spin on ramen noodles!
And what’s up with me being obsessed with chicken dinners in a bowl? Like the recipe I shared on I Heart Nap Time in January for Baked Teriyaki Chicken Bowls….and then Crock Pot Chicken Taco Bowls…and now these Chicken Thai Noodle Bowls?! It’s crazy. But I love it!
- 2 3-oz packages Oriental flavored ramen noodles
- 3 cups stir-fry vegetables I bought a pre-packaged bag
- 1 1/4 cup water
- 1/4 cup peanut butter
- 1/4 cup lite soy sauce
- 1 Tbsp. light brown sugar
- 1 Tbsp. cornstarch
- 1/4 tsp. crushed red pepper
- 2 cups chopped cooked chicken
- 1 8-oz can sliced water chestnuts, drained
- 1 8-oz can bamboo shoots, drained
- 1/4 cup chopped peanuts for topping
- 1/4 cup sliced green onions for topping
- In a large saucepan, bring 2 quarts of water to a boil. Slightly break up noodles from both ramen packages (throw away one of the seasoning packets and keep one to use later) and add to water, along with vegetables. Return to boiling and reduce heat a bit. Boil gently, uncovered for 3 minutes (don't overcook!). Drain and return to saucepan.
- Meanwhile, make your sauce by whisking together water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper and 1 seasoning packet from the ramen. Whisk until smooth.
- Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
- Add chicken, water chestnuts and bamboo shoots to sauce. Heat through. Add to noodle and vegetable mixture in saucepan. Toss to combine.
- Place in bowls and top with chopped peanuts and sliced green onions. Serve immediately and enjoy!
If you liked this recipe, you’ll probably love these:
Easy Crock Pot Chicken Taco Bowls
Andi @ The Weary Chef says
These are so pretty, Jen! I love Thai food too, and you KNOW I love easy recipes 🙂 Pinning this sucker for sure 🙂
Thanks Andi!! XO!
Thank you, Jen. Wonderful recipes.
Chelsea @chelseasmessyapron says
Beautiful photos and great recipe Jen! That’s such a fun Friday night tradition with your hubby!
Thanks Chelsea!! 🙂
Zainab @ Blahnik Baker says
What a creative recipe!! I love your pictures. I’m still a student so we are in that broke stage and once in a while my husband brings out the ramen noodles. He will love this recipe especially that we had our first date at a Thai restaurant!
Tanya Schroeder says
Keep the Thai food coming! I love it! I do remember those Ramen noodle days! There is just something about them, they are quite good!
[email protected] is How I Cook says
Perfect and so quick and easy. We used to do a lot of noodle dishes when my kids were young. I’d chop up some ingredients and put some sauces out and let them choose whatever they wanted. It was a hit! And I miss it and them!
Hehe, we were the same and lived off the ramen noodles too when we were younger and have to admit still do once in a while for a quick convenient meal too. These thai noodle bowls look incredible and love the creative Thai twist you added here 🙂
Rach @ EazyPeazyMealz says
Found this on Saturday Show and Tell Link Party, and it looks so good I think I will make it for lunch. Thanks for sharing! Pinned.
Lisa @ Wine & Glue says
This looks amazing Jen!! I love Thai food too, and I had a SERIOUS ramen addiction in high school. I wish I could blame it on being a poor college student, lol. Pinning this!
Julie @ Julie's Eats & Treats says
I like your obsession! This looks terrific!
Amy | Amy's Cooking Adventures says
Looks delicious! I love how easy it is – perfect for busy weeknights!
Yum. This is a great way to dress up those tired old ramen noodles. It gives me the idea to try a similar recipe with green curry paste (which probably isn’t too kid friendly, because of the spiciness, but loved by my husband and me.)
Heather @ French Press says
Thai, ramen, it’s ALL GREAT – pinned, stumbled, and sharing on FB
Wow, thanks Heather!!!
Thanks for the free love thai feed recipes_ from a fellow thai foodie fan in uk x
High five for thai food fans! Thanks for the comment, Tina!
Lynne Polelle says
This looks great. We have always loved Thai food but my husband is now on a highly-restricted salt diet. I have been experimenting with simple stir-fry, low-salt soy sauce (but very little) and other sauces and spices that are not so salty. Every once in a while, though, my sister and I go out for a big serving of pad thai!
Oh Lynne, pad thai is my very favorite! Now you’re making me want some… 🙂